Cream Cheese Pie

Cream Cheese PieThis is an unusual little recipe from a lady at Woodbury church of Christ, and has been a favorite in my family for many years now.  I impulsively decided to make it on Sunday night after church. And I was hungry and didn’t take the time to arrange it nicely, so it’s not as pretty here as it could be. But it tastes good.

Prep Time: 10 min. (assuming your Cool Whip has been thawed to a workable state)
Bake Time: None.
Makes: 2 pies.


  • 2 graham cracker crusts (if you’re industrious, make your own; I cheat and use Kroger brand)
  • 1 8-oz. pkg. cream cheese, softened
  • 1/3 c. sugar
  • 8 oz. sour cream (half a pint)
  • 8-12 oz. Cool Whip, depending on what you have on hand (I used 8 oz., but I think it would have looked nicer with 12)
  • Food coloring (optional)


Blend cream cheese and sugar; add sour cream and mix well; fold in Cool Whip.  If desired, add some food coloring for a festive look (we were always partial to purple or turquoise when we were little).  Plop into a pair of graham cracker crusts; chill until ready to serve. Lick your beaters and spatula.  Now, can it get any easier than that?

About Charity

I have an inexcusable number of cookbooks (and like to experiment with them), have worked in architectural antiques, and have been sewing most of my life. I recently graduated with a Ph.D. in Apparel, Merchandising, & Design from Iowa State University. Doing household things (except for cleaning!) and hunting for antiques are my favorite pastimes.
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